Mycotoxins in foods, from the field to the plate: a review

Abstract

Mycotoxins are secondary metabolites produced by some fungal species, mainly from the genera Alternaria, Aspergillus, Fusarium, and Penicillium. Mycotoxins can be found in raw materials and processed foods. High intake of mycotoxins in short time periods will generate outbreaks of mycotoxicosis distinguished by physical discomfort or even death. Chronic consumption of mycotoxins can cause several important illnesses. Due to the substantial health risk of mycotoxin intake, several organisations have recommended the maximum allowable limits in foods. Since differences in the values suggested across organisations affect the risk of populations ingesting these compounds, the criteria must be unified. Mycotoxins are generally highly thermostable. Operations commonly applied during food processing such as frying and roasting have variable effects in reducing the mycotoxin content. The use of probiotics to transform mycotoxins into minor toxic compounds is a promising alternative reduction measure. The complete elimination of mycotoxins in foods appears practically impossible. Therefore, good agronomic practices are essential to avoid the growth of mycotoxin-producing fungi in raw materials. Global climate change is a relevant issue due to the changes in rainfall, humidity, and temperature patterns worldwide could stimulate the growth of fungi in broader regions, thus increasing the risk of mycotoxin presence in foods and subsequent consumption. Therefore, increasing research and development in innovative methods for the elimination or reduction of mycotoxins in foods is essential.